PAPOS DE ANJO

Cantinho de Caselas

PAPOS DE ANJO

10 gemas

1 ovo

½ Kg de açucar

1 casca de laranja

1 colher de sopa de maisena

1 cálice de licor de laranja (ou outo à escolha)

Manteiga para untar as formas

Unte bem com manteiga umas 12 formas de queques.

Bata as gemas com o ovo até obter um crème fofo e volumoso.

Misture-lhe a maisena e deite este preparado num tabuleiro e leve a cozer em forno médio. Depois de cozidos desenforme-os quando estiverem frios e coloque-os numa taça grande.

Num tacho leve ao lume o açucar, ½ lito de àgua e a casca da laranja,  ferva durante 5 minutos, retire do lume e junte o licor. Deite esta calda sobre os bolinhos de modo a ficarem bem embebidos.

ANGEL “DOUBLE-CHINS”

10 egg yolks

1 egg

½ kg sugar

Orange rind

1 table spoon of corn flour

1 tot of orange liqueur (or any other)

Butter to grease the baking pan

Grease very well with butter a 12 muffin pan.

Beat the egg yolks with the egg until you get a fluffy and bulky crème. Mix the corn flour and pour the mixture into the muffin pan and place in a moderate oven. Once cooked remove from the baking pan and when cold place them in a deep serving dish.

In a pot place the sugar, the water and the orange rind, boil for 5 minutes, remove from the heat and add the liqueur. Pour this syrup over the cookies and let them absorb well the syrup before serving.

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